Gross shares favorite Thanksgiving cake recipe

Haley Mitchell Gross of Bruce share her mother, Becky Mitchell’s, sweet potato cake recipe, as her favorite for Fall.
“My mom is the master to this cake recipe,” Haley said.
“She usually makes it around Thanksgiving every year and with fresh sweet potatoes it takes her a whole day to complete it. But we’re all proud when she gets through.”
“I love cooking in the fall,” she said. “We usually have a lot of soups and chili during this time. Maggie Mae (daughter) is our chili queen. She loves it!”
Haley also says she tries to keep a lot of cocoa on hand when it turns cooler because hot chocolate is another favorite in their household.

Sweet Potato Cake
1 1/2 cups cooking oil
2 cups sugar
4 eggs, separated
4 Tbsp. hot water
2 1/2 cups sifted cake flour
3 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 1/2 cups raw sweet potatoes, grated
1 cup coconut
1 tsp. vanilla
Blend sugar and oil. Add egg yolks and beat well. Add hot water. Sift dry ingredients together and add to mixture. Stir in potatoes, coconut and vanilla. Fold in stiffly beaten egg whites Use three (9”) greased cake pans and bake at 350° for 25-30 minutes. Cake has a stiff batter.

Boil 1/2 cup coconut, 1 cup water, 1 cup sugar and pour over cake before you put on the frosting. This makes your cake moist.

Frosting:
1 large can evaporated milk
1 stick margarine
1 tsp. vanilla
1 cup sugar
3 egg yolks, beaten
1 1/2 cups coconut
1 cup chopped pecans
Combine all ingredients except coconut and pecans. Cook for 12 minutes stirring constantly. Add coconut and pecans. Let cool. Lightly spread on cake.